Author Topic: Tepache Mead  (Read 1085 times)

Offline jshark

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Tepache Mead
« on: June 21, 2011, 01:42:59 AM »
I made my first batch of this stuff (as laid out in Zymurgy May/June). The recipe is very simple and replaces honey with 8lbs of sugar cane (piloncillo).

 I've never really used pure sugar in my beer/meads before, does anyone have an idea what sort of flavor profile I should expect and/or problems I may encounter along the way?

3 gal. batch
8 lbs Piloncillo sugar, water, cinnamon and Pasteur Champagne yeast...that's it.
Other spices will be added in secondary
" If the moonshine don't kill me, I'll live 'till I die." - song, The Moonshiner

Offline morticaixavier

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Re: Tepache Mead
« Reply #1 on: June 21, 2011, 06:47:53 AM »
doesn't tepache have pineapple in it? anyway with pure sugar you would get cidery rocket fuel. but I don't know what you might get with piloncillo. Let me know!
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Offline jshark

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Re: Tepache Mead
« Reply #2 on: June 21, 2011, 01:00:47 PM »
I thought it  was a pineapple drink as well - I'm guessing there are other meanings to the word "Tepache" in rural Mexico.
(Zymurgy May/June 2011, pg. 40) I'll let you know how it turns out in 8-12 weeks...
" If the moonshine don't kill me, I'll live 'till I die." - song, The Moonshiner